FauxPas

The show moved to Channel 4 from BBC a couple of years ago. Paul Hollywood is still there, but the second judge is now Prue Leith and the new hosts are Noel Fielding and Sandi Toksvig. I've watched the new seasons and the format is pretty much exactly the same. Sandi and Noel are OK, I don't mind them.

@Shelby, I ordered the pan also. My husband loves caramel and I'm sure he would love this flan! Thanks for sharing! 🙂

My husband tends to take this approach as well. I just go ahead and do it differently if I feel strongly enough about it. The only problem is that we often do agree that the original method/pairing was indeed superior. 😣

Salton Sea is such a quirky place with such an odd history. How long do you stay there?

Those pita look perfect, @Smithy!

OH, just figured this out. 🙂

I follow the conventional oven directions, though you can also do them in the microwave. The oven instructions are 400F for 20 to 25 mins. I do them in the CSO for about 22 mins at 375F usually. Ha, it looks quite a bit bigger than it was because of the camera angle or something. 😄

Thanks to @rotuts, we had to try that Pancake Bread. 🙂 It's pretty good, my husband thought it was a bit like a muffin. Husband loves the TJ's hashbrowns. I think they're OK, but I'm not quite as big a fan. We did a brunch thing today. I made him basted eggs on hashbrowns with bacon, he was happy! Eggs are also from TJs this time.

I'm sure if I am saying this wrong, someone here will correct me. A traditional oven is heated to 350F or 400F or whatever to get the food to an internal temperature of 140F or 150F or similar because air is not a great heat conductor and you have to overshoot the temp to get your food to cook. An immersion circulator heats the water to 140F instead and the food cooks in the water bath, which is a better heat conductor. So if you use an immersion circulator (Anova, Joule, etc), you don't need to have a temp similar to an oven, you only need a temperature similar to the desired end food temp. And they are pretty good at maintaining a set temperature. Are you sure that you need to heat something to 230-240F or are you trying to maintain an oven temperature such that a food will cook to the acceptable range, which will be quite a bit lower than your oven temperature?

Wow, your freezer is definitely raid-worthy!

I see The Kitchn has a fun little list of meals made entirely of TJ items. Each meal is prepared from three TJ products. Cute, though not sure how many I would try! https://www.thekitchn.com/trader-joes-dinner-ideas-265012

Yes, good point and I was wondering about that myself! And I might try buying a steak there again, it's been a while and maybe things are different.

We were disappointed with the NY Strip steak that we bought from TJ's also and I am pretty sure that my husband cooked it on the grill. It was quite a while ago and all I really remember is that we said we wouldn't buy another one.

Wiki suggests we call it a Shepherdess Pie. .

Pretty sure my freezer would have several packages of "mystery meats" if I filled it up properly.

I especially like "looks like pork tenderloin". 🙂

Yes, that's sort of what I was saying.

Somehow, I think she could, if she wanted to. 🙂

So @rotuts, tell us the truth, do you like the new TJ bread? Ha, you are cute. i have to find this and try it as well. My husband would probably love it.

I'm not @liamsaunt, but I really like making a slightly spicy tomato soup. I sauté diced celery (1 stalk), onion (one small or half of one), carrot (optional but a small one) in a bit of olive oil. Once softened, I add a 28 oz can of good quality whole tomatoes and the same amount of chicken stock or more, depending on how tomato-ey I want it. Sprinkle in some hot red pepper flakes to taste and any other spices/herbs/garlic you may wish (I like to add a sprinkle of Costco's Kirkland brand Organic No-Salt Seasoning blend. Simmer for 10 to 15 minutes and then use an immersion blender to smooth it out.

yes, I was happy to see the bread machine book also! Thanks again, @Toliver!

Thank you for the info! yes, I do think the Aerogarden is hydroponic. I don't know how I missed that basic difference. I think i'll start keeping an eye on the Click & Grow. But I do have a cat and he's a bit destructive at times, so have to think about placement. I like the idea of starting transplants! Looking forward to hearing more about your gardens!

How does the Click & Grow compare to the Aerogarden? I'm a bit confused by all the choices at the Aerogarden site, but I didn't have a lot of time to browse there. @JoNorvelleWalker and @CanadianHomeChef, did you buy your units through the Click & Grow web site? I see they are carried on Amazon also. Do you both have the 9-pod units? Wondering what price you paid, are they sometimes on sale for a much better price? I think the 9-pod is just under $200 at both sites I looked at. There is an old thread on the Aerogarden on eG, but it's pretty dated.

Sally's Cookie Addiction is also on sale for $2.99 for the Kindle version, also by Sally McKenney

Oh, here. https://www.seriouseats.com/2018/12/special-sauce-holiday-cooking-part-1.html But my experience is huge variation in cooking times, even during prime season.